Structural and chemical characteristics which limit the nutritive value of forages

2015 ◽  
pp. 63-76 ◽  
Author(s):  
Peter J. Van Soest
Keyword(s):  
Nutritive Value ◽  
Chemical Characteristics

scholarly journals Chemical characteristics and nutritive value of high moisture shelled corn (HMSC) and corn cob mix (CCM) harvested in Hokkaido region

2016 ◽  
Vol 87 (2) ◽  
pp. 125-131
Author(s):  
Tomoko OSHITA ◽  
Yasuhiro AOKI ◽  
Eiko NEMOTO ◽  
Mari AOKI ◽  
Yasuko UEDA
Keyword(s):  
Nutritive Value ◽  
Chemical Characteristics ◽  
Corn Cob ◽  
High Moisture

The Nutritive Value of Marine Products: VII. The Vitamin A and D Potency of the Oils from British Columbia Canned Salmon

1936 ◽  
Vol 2 (5) ◽  
pp. 431-437 ◽  
Author(s):  
Basil E. Bailey
Keyword(s):  
British Columbia ◽  
Vitamin A ◽  
Sockeye Salmon ◽  
Nutritive Value ◽  
Pink Salmon ◽  
Appreciable Amount ◽  
Chemical Characteristics ◽  
Marine Products ◽  
Total Oil ◽  
Physical And Chemical

The total oil in samples of canned British Columbia sockeye (Oncorhynchus nerka) and pink (O. gorbuscha) salmon, each from three different localities, contained respectively 50, 67, 67 and 50, 67, 67 international units of vitamin D per gram, equivalent to average contents of 1700 and 880 international units in the oil per pound of contents for the sockeye and pink samples respectively. The oil in the cans of sockeye salmon from two of the localities contained approximately 2.5 and 2.0 A.D.M.A. units of vitamin A per gram respectively. A composite sample of the oil in all the cans of pink salmon contained no appreciable amount of vitamin A. Several physical and chemical characteristics of the oil samples are given.

Effects of processing on chemical characteristics and nutritive value of cereals

1991 ◽  
Vol 1991 ◽  
pp. 20-20 ◽  
Author(s):  
M. Champ ◽  
J. Delort-Laval
Keyword(s):  
Nutritive Value ◽  
Average Daily Gain ◽  
Barley Grain ◽  
Strong Increase ◽  
Chemical Characteristics ◽  
Net Energy ◽  
Feed Conversion ◽  
Physical Processing ◽  
Physical Treatments ◽  
Balance Trials

A large variety of processes - physical, chemical and/or biotechnological - is currently applied to cereals (Table 1).Among physical treatments, grinding is the most comnon ; it does not modify the chemical characteristics of the grains but improves the accessibility of the enzymes of the gut to their substrates by disrupting endosperm and aleuron cell walls. Thus, milling exposes the interior parts of the grain to the digestive enzymes. Some physical processing of barley grain, such as rolling, is necessary to give optimum digestion of the nutrients by cattle (ORSKOV, 1976). This treatment, applied to barley, appears to be beneficial for young species (KREFT and BOYLES, 1989). Pigs eat whole or very coarsely milled grain reluctantly (MAXWELL et al., 1970) and utilize whole barley poorly (LAWRENCE, 1970). For this reason, barley grain is commonly milled before feeding. Grinding of maize using a roller mill does not modify average daily gain, feed intake, feed conversion and fattening time of pigs. However, sensory evaluation tests, meat from control pigs fed untreated maize is preferred to meat from pigs given rolled maize (ITOH et al., 1986). However, finely ground barley causes a strong increase in the frequency of oesophagogastric lesions whereas diets countaining coarsely ground barley or crushed oats caused few lesions. Balance trials on lamb indicate that whole maize have more digestible, metabolizable and net energy than ground maize (BONSEMBIANTEE et al., 1988).

Characterization of defects in tabular silver halide grains

1990 ◽  
Vol 48 (4) ◽  
pp. 1046-1047
Author(s):  
C. Goessens ◽  
D. Schryvers ◽  
J. Van Landuyt ◽  
A. Verbeeck ◽  
R. De Keyzer
Keyword(s):  
Radiation Damage ◽  
Silver Halide ◽  
Chemical Characteristics ◽  
X Ray ◽  
Free Region ◽  
Central Defect ◽  
Crystallographic Defects ◽  
Physical And Chemical ◽  
Two Sides

Silver halide grains (AgX, X=Cl,Br,I) are commonly recognized as important entities in photographic applications. Depending on the preparation specifications one can grow cubic, octahedral, tabular a.o. morphologies, each with its own physical and chemical characteristics. In the present study crystallographic defects introduced by the mixing of 5-20% iodide in a growing AgBr tabular grain are investigated. X-ray diffractometry reveals the existence of a homogeneous Ag(Br1-xIx) region, expected to be formed around the AgBr kernel. In fig. 1 a two-beam BF image, taken at T≈100 K to diminish radiation damage, of a triangular tabular grain is presented, clearly showing defect contrast fringes along four of the six directions; the remaining two sides show similar contrast under relevant diffraction conditions. The width of the central defect free region corresponds with the pure AgBr kernel grown before the mixing with I. The thickness of a given grain lies between 0.15 and 0.3 μm: as indicated in fig. 2 triangular (resp. hexagonal) grains exhibit an uneven (resp. even) number of twin interfaces (i.e., between + and - twin variants) parallel with the (111) surfaces. The thickness of the grains and the existence of the twin variants was confirmed from CTEM images of perpendicular cuts.

South Florida Tropicals: Carambola

EDIS ◽  
2017 ◽  
Vol 2017 (4) ◽  
Author(s):  
Amy Simonne ◽  
Linda Bobroff
Keyword(s):  
Food Safety ◽  
Southeast Asia ◽  
Nutritive Value ◽  
South Florida ◽  
Fact Sheet ◽  
Star Fruit ◽  
Major Revision

The carambola or star fruit is native to Southeast Asia. It was introduced to Florida about 100 years ago. This 4-page fact sheet is a major revision that discusses availability, selection, uses, nutritive value, and food safety during preparation of carambola. This document also includes several recipes.

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